Lemon Chicken

As a kid, lemon chicken meant the battered chicken in a luminous yellow sauce that you'd get at the local Chinese restaurant on a special occasion.

This recipe has absolutely nothing to do with Chinese food at all and tastes completely different. It is seriously one of the easiest dishes around and you can really add anything else you like to complement the flavours. I used some red onion, but you could add green beans or capsicum too, if you liked.

The sauce is delicious, so make sure you have something to soak it up. I love couscous, but rice, mashed potato or pasta would be equally as good.

I haven't made this one in ages, but when my husband and the kids gobbled it up, and asked for seconds, I knew that I was on to another winner!

Easy Lemon Chicken

A drizzle of olive oil

2 chicken breasts, cut into bite sized pieces

1 red onion, cut into 8 wedges

Juice of 2 lemons

Finely grated zest of 1 lemon

3 Tbs brown sugar

Salt and pepper to taste

Heat the oil in a large frypan over medium heat until hot.

Add the chicken and onion and fry, turning often until starting to brown.

Pour in the lemon juice, rind and brown sugar and stir to dissolve.

Bring to a simmer and cook until the chicken is cooked through and the sauce is starting to thicken and caramelise. Season to taste and add extra sugar if the sauce is too lemony.

Serve with minted couscous with toasted flaked almonds, mashed potato or rice.

Enjoy!